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Southern Buttermilk Biscuits



1. Add frozen berries, sugar, lemon juice, vanilla extract and corn flour to a medium sauce pan and cook over medium heat stirring occasionally until the mixture comes to a rapid boil. Continue to cook stirring constantly until the mixture reduce in volume and thicken. This will take about 12 - 13 minutes total.


2. Remove from heat, allow compote to cool and transfer to a jar. Refrigerate up to a week.



1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Using your hands or a pastry cutter, incorporate the butter into the dry ingredients, until the butter is about pea-sized and smaller. (If using a food processor, just pulse a few times until this consistency is achieved).

4. Add the buttermilk and mix JUST until combined.

5. If it appears on the dry side, add a bit more buttermilk. It should be very wet.

6. Turn the dough out onto a lightly floured surface and gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold each side of the dough over the middle (like you're folding a letter) and pat out again about 5 times, gently press the dough down to about 1 inch thickness.

7. Use a round cutter to cut into rounds.

8. You can gently knead the scraps together and make a few more.

9. Place on prepared baking sheet and bake for about 15-20 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

10. If you like soft sides, put them touching each other.

11. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.

12. Do not over bake.

13. Brush the biscuits with melted butter.

14. Serve warm and enjoy (Serve as desired, I dusted the biscuits with powdered sugar, a dollop of whipped cream and homemade berry compote). . .




- The key to real biscuits is not in the ingredients, but in the handling of the dough.

- The dough must be handled as little as possible or you will have tough biscuits.

- I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.

- You also must pat the dough out with your hands, lightly.

- Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit. .



<< All Recipes


      The Biscuit

    • 2  cups all-purpose flour, plus more for dusting the board
    • 1⁄4 teaspoon baking soda
    • 1  tablespoon baking powder 
    • 1  teaspoon salt
    • 6  tablespoons unsalted butter, very cold
    • 1  cup buttermilk 
    • Butter, melted, for brushing

    • The Berry Compote

    • 2 cup mixed berries 
    • 2 Teaspoon cornflour 
    • 1 Tablespoon lemon juice (fresh) 
    • 1 Teaspoon vanilla extract 
    • 1/4 cup sugar